Recipes 9/18 & 9/19

By admin|September 17, 2013|Information

Zuppa Tuscana

1/2 lb. cooked hot Italian bulk sausage

1 can condensed chicken broth

4 C potatoes, peeled and sliced 

water to cover

1-2 C chopped kale

1-2 C milk

parmesan cheese

In 2 qt. pan, brown sausage; if too much grease, drain but leave a little for flavor.  After sausage is cooked, add 4 cups potatoes, the chicken broth, and water to cover all.  Simmer until potatoes are cooked through, add chopped kale and then let it cool a bit before adding milk.  Mash a portion of potatoes with a wooden spoon to thicken soup.  When ready to eat, sprinkle some shredded (not powdered) parmesan cheese and if you wish, a few red pepper flakes or black pepper. (Shared by B.O.G. member Barbara Weeks)

Lasagna w/ Swiss Chard

1 bunch Swiss chard


1/2 pound regular or no-boil lasagna noodles

2 tablespoons plus 1 teaspoon extra virgin olive oil

2 large garlic cloves, minced or pressed

1 (28-ounce) can chopped tomatoes, with juice

Pinch of sugar

1 large basil sprig

Freshly ground pepper

1/2 cup fresh ricotta cheese

1/3 to 1/2 cup freshly grated Parmesan

Bring a large pot of generously salted water to a boil while you prepare the chard. Fill a bowl with ice water. Tear the leaves from the stems and wash thoroughly in two changes of water. Discard the stems or set aside for another purpose. When the water comes to a boil, add the Swiss chard leaves. Boil 1 minute (from the time the water comes back to a boil), until tender but still bright green, then remove from the water with a slotted spoon or skimmer and transfer to the ice water. Drain and squeeze out excess water. Chop coarsely and set aside. Cook the lasagna noodles in the same pot of water if not using no-boil lasagna noodles. Remove the pasta from the pot and toss with 1 teaspoon olive oil in a bowl. In a wide, nonstick frying pan, heat 1 tablespoon of the olive oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes, sugar, basil sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer. Simmer, stirring often, until thick, 15 to 25 minutes, depending on the amount of juice in the pan. Taste and adjust seasonings. Remove the basil sprig. Stir in the Swiss chard and remove from the heat.

Preheat the oven to 375ºF. Oil a square or rectangular baking dish (no bigger than 2-quart) and line the bottom with a layer of lasagna noodles. Spread half the ricotta over the noodles and half the tomato-chard sauce over the ricotta. Sprinkle 2 tablespoons Parmesan over the tomato-chard sauce. Add another layer of noodles and top with the remaining ricotta and tomato-chard sauce, and 2 tablespoons Parmesan. Finish with a layer of noodles and the remaining Parmesan. Drizzle the remaining tablespoon of olive oil over the top. Cover the dish tightly with foil. Bake 30 minutes, or until bubbling and the pasta is tender. Uncover, allow to sit for 5 minutes, and serve.


Grilled Stuffed Jalapeño Chilies w/ Grilled Red Pepper Tomato Sauce

8 oz cream cheese, at room temperature

4 oz soft goat cheese

4 oz shredded aged white Cheddar cheese

2 ears corn, grilled in husk and kernels removed

2 green onions, thinly sliced


Freshly ground black pepper

12 jalapeño chiles, halved, stemmed and seeded

1 heaping tbls ancho chili powder

Grilled Red Pepper-Tomato Sauce, recipe follows

Heat grill to medium. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the Cheddar, corn and green onions and season with salt and pepper. Fill each jalapeño half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.

Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes. Spoon the red pepper sauce onto a platter and top with the jalapeños.

Grilled Red Pepper-Tomato Sauce:

2 red peppers, grilled, peeled and chopped

2 plum tomatoes, grilled until charred on all sides, and coarsely chopped

2 tbls red wine vinegar

1 tbls honey

1/4 C chopped fresh cilantro leaves

1/4 C olive oil


Freshly ground black pepper

Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.

(From the Food Network: Bobby Flay)

Swiss Chard Tuna Salad

1/2 C mayonnaise

1 tsp dijon mustard

2 tsp balsamic vinegar

1/4 C chopped kalamata olives 

2 tsp brine from the olives

2- 6-oz cans tuna, drained

3/4 C chopped Swiss chard stems

2 to 3 C chopped Swiss chard leaves

1/4 C loosely packed chopped fresh parsley, preferably Italian flat leaf

1 C (or more) chopped scallions,

Salt & pepper to taste

Combine mayonnaise, dijon mustard, balsamic vinegar and olive brine in a medium bowl and mix well. Stir in olives, tuna, chopped Swiss chard stems and leaves, parsley, and scallions. Add salt and pepper to taste and more mayonnaise and/or vinegar if desired. Stir in kidney beans if using. Tuna salad will keep for three days in the refrigerator. (From

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